Sweet Heat Chocolate Cupcakes
Ingredients
- 2/3 Cup Butter Melted
- 2 Cups Granulated Sugar
- 2 Eggs Large
- 1 TSP Vanilla
- 1 3/4 Cup All Purpose Flour
- 2 TSP Baking Soda
- 1 1/2 TSP Baking Powder
- 1/2 TSP Salt
- 3/4 Cup Cocoa Powder
- 1 1/2 TSP Ancho Chile Powder
- 1 TSP Cayenne Pepper Powder
- 1 Cup Milk
- 1 Cup Boiling Water
For Frosting:
- 1/2 Cup Butter Softened
- 1 Package Cream Cheese 8 oz., Softened
- 3 Cups Confectioners' Sugar Or More if Needed
- 1 TSP Ancho Chile Powder
- 1/2 TSP Cayenne Pepper Powder
- 1/2 TSP Cinnamon
- 1/2 TSP Vanilla Extract
- Red Pepper Flakes For Garnish
Instructions
- Preheat oven to 350 degrees F and line a 24 cup muffin pan with paper liners, or grease with cooking spray.
- In a stand mixer, or with an electric mixer, mix together the butter and granulated sugar on medium for about 20 seconds, or until roughly mixed.
- Add in the eggs and 1 TSP of vanilla and mix until combined.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, ancho chile powder, and cayenne pepper.
- Slowly alternate adding flour mixture and milk to the butter/sugar mixture on medium speed.
- Once combined, carefully add the boiling water on low speed.
- Fill each cupcake liner 3/4 full with batter.
- Bake for 20 minutes, or until toothpick inserted comes out clean.
- Allow cupcakes to rest in pan for 5 minutes after removing from oven, then remove from pan and allow to cool completely on cooling rack.
- When cupcakes are cool, make the frosting.
- In a stand mixer, or with an electric hand mixer, cream the butter and cream cheese on medium/high for about 3 minutes, until fluffy.
- Slowly add in the powdered sugar, ancho chile powder, cinnamon, cayenne, and vanilla. Mix until fluffy and spreadable.
- Spread the frosting onto each cupcake and garnish with red pepper flakes, if desired. Enjoy!
